Water Corned beef or gammon joint (3 gammon steaks (15cm accross) worked well and were quite cheap) 1 Swede (Rutabuga in American) Carrots Potatoes 1 onion 1 leek veg or beef stock cube Parsley Black pepper Mixed herbs Take the biggest saucepan you have and fill it half full of water and put it on the hob to boil. If using gammon or ham, chop meat into small pieces (eg 1cm cube) and remove all the fat. At to pot. Remove some of the froth that comes to the surface. Chop swede into 1cm cubes. Add to pot Chop carrots also quite small and add to pot. Chop potatoes a little larger and add to pot. Finely chop the onion and leek and add to pot. Try not to get one veg dominating. You don’t want swede soup. Also you need to get the balance right between the water and the veg. You want to be able to dunk bread into the bowl but you don’t want it too thin either. Say 55% water 45% veg and meat. If using corned beef (my favourite) finely chop and add at this stage. Add a little ground black pepper. Add crushed stock cube. May need two stock cubes if using corned beef to increase saltyness Add two teaspoons of mixed herbs and maybe three teaspoons parsley (not an exact science) Maybe add a little water to get the consistency right. (Fill nearly to the brim) Boil everything for at least an hour (you can’t overdo the boiling) Serve in a bowl. Enjoy with fresh bread and butter and maybe some cheese. To make it a little hotter, add a little ground white pepper to your bowl. The following day, leftover cawl can be brought to the boil again and eaten again. 2nd day cawl is well know in Wales for being even nicer than day 1 cawl. Day 3 cawl is also perfectly fine. I tend to throw away any leftovers on day four to be on the safe side. Also by day four you won’t want cawl. Some other tips. Celery, parsnips and also any veg chopped into large chunks makes for bad cawl (eg my mother in laws cawl) Cawl is a main meal. Two bowls of cawl with about four slices of bread is definitely not a starter. Further guidance available upon request.
When he first gave me this recipe, I got a little nervous when I read I had to chop up some Swedes. I figured that would be illegal. I also figured they wouldn't go down without a fight and I remember the Swede from the movie Heatbreak Ridge (big guy, lots of muscles). Wasn't too sure I'd win. :happy102
OK Grizz, I see you are from the South, but I know you've never used the word "Scunnered". :happy102 What ITH does "THAT" mean???
Never heard of it, never used it, but... scunner [ˈskʌnə (Scot) ˈskʌnər] Dialect chiefly Scot vb 1. (intr) to feel aversion 2. (tr) to produce a feeling of aversion in n 1. a strong aversion (often in the phrase take a scunner to) 2. an object of dislike; nuisance [from Scottish skunner, of unknown origin] (Google scores again!)
Well, yes I am from the South, but full of mostly Scot's blood, and I actually have used the phrase "I am scunnered". I did pick it up from my Scottish friends though, and even Robert Burns used the phrase. It would mean that you have eaten so much that you are ready spew! Will N.
Wow! Two countries separated by a common language indeed. Sounds like my kinda chow though, I may have to give this one a go.
You think you have it bad; My mom is German, my dad was Scot/Irish. I don't have a chance. And neither does Dark German Beer. I've almost been scunnered after drinking mass quantities of German Beer. :happy102
I think the gammon joint that I use is slightly different to a ham hock. They look pretty much the same in a cellophane wrapper. Gammon is probably a better quality meat and there is no bone. they both come from a pig. If you go into Google images. Search ham hock and then search gammon joint. I know which one I prefer.